Changes in Texture and Ingredients of Fresh-water Fish During Cooking

Kanroni(甜水鱼)和Koikoku(鲤鱼酱汤)是日本典型的传统烹饪方法。以养殖虹鱼Salmo Gaidneri和养殖鲤鱼Cyprinus Carpio为研究对象，在Kanroni试验中，感官测试结果表明，烘烤处理降低了鱼肉的腥味，提高了鱼肉的硬度和鱼皮的抗张强度。由烤鲑鱼制成的卡诺尼鱼的肉比未经处理的卡诺尼鱼的肉更硬更脆。烤鱼在烹调过程中，鱼肉和鱼皮中渗出的蛋白质较少，而卡诺尼鱼肉中保留了大量的水溶性蛋白质。在炖前对生鲑鱼进行烘烤处理，使Kanroni的烹调更容易，质地和味道更可口。在日本锦湖，通过感官测试和理化测量，研究了烹调过程中鱼的质地和组成蛋白的分解变化。仪器测试表明，鲤鱼肉的硬度在烹调过程中逐渐增加，而骨骼和页岩的硬度则相反地下降。感官测试也检测到了类似的硬度和脆性变化。当清酒，米酒，加入汤中时，。这些特点。肉质和鳞片的变化通过主观和客观测试都能观察到更加清晰。虽然高压锅在一小时内可以节省7-10小时的长时间烹饪，但感官测试表明，普通烹饪在适口性方面优于高压烹饪。

Kanroni (sweet-boiled fish) and Koikoku (soy bean paste soup of carp) are typical traditional cookings in Japan. Cultured rainbow trout : Salmo gaidneri and cultured carp : Cyprinus carpio were used as the samples in these experiments.In Kanroni, the sensory tests indicated that the treatment of baking raw trout decreased fishy ordor and increased the hardness of the fish meat and tensile strength of the fish skin. The meat of Kannroni which is made of baked trout was harder and more fragile than Kanroni of nontreatment trout. The proteins exuded from fish meat and fish skin during cooking were less in the case of baked fish, and amount of water soluble proteins of it was kept in the meat of Kanroni. The treatment of baking raw trout before simmmering made the cooking of Kanroni easy and texture and flavor more palatable.In Koikoku, experiments were-conducted to examine the changes of texture and decomposition of constitutional proteins of fish during cooking by sensory tests, physical and chemical measurements. Instrumental test revealed that the hardness of the carp meat increased gradually during cooking, while those of bones and shales oppositely decreased. Similar changes in hardness and fragility were also detected by the sensory tests. When sake, rice wine, was added to the soup, . these characteristic. changes in the meat and the scale were more clearly observed both by the subjective and objective tests. Although long cooking time of 7-10 hours can be saved by using high-presser cooking pot in one hour, , the sensory test suggested the superiority in palatability for Koikoku by the ordinary cooking than the high-presser cooking.